AMAZING BLUEBERRY RHUBARB PIE
This is my grandmother's famous pie recipe. I have many memories of making this pie with her as a child, and tasting the sweet and gooey satisfaction of biting into that first warm bite of utter deliciousness. My opinion: it is impossible to beat this one-of-a-kind pie.
Provided by Katy Smith
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 3h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Stir white sugar, brown sugar, tapioca, and salt together in a large bowl. Add rhubarb and blueberries; toss to coat.
- Divide the pie dough in half and roll each half out into a 9-inch round. Place 1 round of dough in the bottom of a pie plate. Pile rhubarb-blueberry mixture on top of the dough and top with the remaining dough round. Trim excess dough from the top crust to leave a 1/2-inch border below the top rim of the pie plate. Tuck the top edges of the crust under the bottom crust and crimp border together. Place pie plate on a rimmed baking sheet.
- Bake in the preheated oven for 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until the crust is golden brown and the filling is bubbling, 25 to 30 minutes more. Cool for 2 hours.
Nutrition Facts : Calories 324.1 calories, Carbohydrate 44.8 g, Fat 15.2 g, Fiber 3.8 g, Protein 3.6 g, SaturatedFat 3.8 g, Sodium 310.3 mg, Sugar 16.6 g
"BLUEBARB" BLUEBERRY RHUBARB CRISP
I created this dessert because I still had tons of rhubarb hanging around in my freezer and I was sick of the go-to strawberry/rhubarb combination. It turned out amazingly! The tart taste of rhubarb is, not surprisingly, complemented by blueberry. Delicious with a scoop of vanilla ice cream.
Provided by Chloe
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk brown sugar, white sugar, 1/4 cup oats, 1 teaspoon flour, and a pinch of cinnamon together in a bowl. Add rhubarb and blueberries; stir to coat. Pour mixture into a small baking dish.
- Stir 1/2 cup flour, 1/3 cup oats, cinnamon, and nutmeg together in a bowl; add enough butter to create a crumbly topping, about 1/2 of the butter. Sprinkle crumbly topping over rhubarb mixture, and drizzle remaining butter over the top.
- Bake in the preheated oven until golden and bubbling, 20 to 30 minutes. Cool for 5 minutes before serving.
Nutrition Facts : Calories 291.8 calories, Carbohydrate 35.7 g, Cholesterol 40.7 mg, Fat 16.1 g, Fiber 2.2 g, Protein 2.7 g, SaturatedFat 9.9 g, Sodium 113.3 mg, Sugar 20 g
BLUEBERRY RHUBARB ALMOND PIE
Make and share this Blueberry Rhubarb Almond Pie recipe from Food.com.
Provided by rosered
Categories Dessert
Time 1h15m
Yield 1 9 inch pie
Number Of Ingredients 11
Steps:
- Heat oven to 400 F with oven rack in lowest postion. Line a sheet pan with foil for easy cleanup.
- On a lightly floured counter roll out bottom crust and line a 9 inch pie plate. Shape almond paste into a flat disk. Roll disk between waxed paper to a 9 inch circle. Press into bottom and up sides of pie shell.
- Combine sugar , cornstarch , tapioc , cinnamon , nutmeg and salt in a large bowl . Add rhubarb and blueberries. Toss to combine and pour into pie shell. Dot with butter.
- Place the top crust to cover pie and crimp edges. Brush top with milk and sprinkle with sugar. Cut 3 or 4 vent holes in top crust and place on baking sheet.
- Bake for 25 minutes , then lower temperature to 375°F Bake an additional 25 to 30 minutes or until crust is golden and juices are bubbling. Cool before serving.
ALMOND PIE
Make and share this Almond Pie recipe from Food.com.
Provided by Dancer
Categories Pie
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F degrees.
- Grease and flour a 9-inch pie plate.
- In a small bowl, combine the almonds, baking powder, flour, and graham cracker crumbs.
- In another small bowl, mix the butter and 1/2 cup of the sugar.
- Stir the almond mixture into the butter and sugar.
- Beat in the eggs, one at a time, mixing well after each addition.
- Pour the mixture into the pie plate and bake for 25-30 minutes.
- While the pie is baking, combine the remaining 1/2 cup sugar with the 1/2 cup cold water in a saucepan and simmer until the syrup is reduced to 1/2 cup.
- Pour the syrup over the hot pie when the pie comes out of the oven.
- Sift the confectioners' sugar over the top.
- May be served with crème fraîche.
Nutrition Facts : Calories 852.1, Fat 65.6, SaturatedFat 31.6, Cholesterol 261.5, Sodium 588.4, Carbohydrate 60.1, Fiber 4, Sugar 51.7, Protein 12.3
BLUEBERRY RHUBARB PIE
The baker and pie coach Kate McDermott has many tricks to figure out when a pie is done, but her favorite is what she calls "the heartbeat of the pie." She listens for a sizzle that tells her that the fat in the crust is cooking the flour, and for a thumping sound that indicates that the simmering liquid is bumping up against the top crust. Also, watch for bubbling: This will tell you that the temperature is high enough that the thickeners have dissolved into the filling. All-berry pies can be too sweet and soft, so the tart crunch of rhubarb makes an ideal complement, especially in early spring. This glowing purple-magenta filling is quite spectacular.
Provided by Julia Moskin
Categories pies and tarts, dessert
Time 1h
Yield 1 9-inch pie
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. Roll out both crusts. Line a deep 9-inch pie pan with the bottom crust and return both crusts to the refrigerator.
- In a medium bowl, combine rhubarb, berries, sugar, flour, tapioca, salt, nutmeg and lemon juice. Toss to coat and combine, then scoop into waiting bottom crust. The fruit should come up to within 1/2-inch of the rim of the pan; do not overfill. If necessary, add more or subtract some of the fruit. Break the butter into pieces and dot over the fruit.
- Lay top crust over filling. Trim excess dough from the edges and crimp, then cut 6 or 7 vents on top. Brush a light coating of egg wash over the crust, including the edges.
- Bake for 20 minutes. Reduce heat to 375 degrees. Bake another 25 minutes, then open the oven and quickly sprinkle the crust with a thin coating of granulated sugar. Bake another 10 to 15 minutes, or until you see steady bubbling in the filling coming through the vents.
- Remove pie from oven and listen to it: if the crust is sizzling, and the filling is audibly bubbling against the top crust, it is done. Let cool completely before serving.
Nutrition Facts : @context http, Calories 385, UnsaturatedFat 3 grams, Carbohydrate 76 grams, Fat 7 grams, Fiber 12 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 835 milligrams, Sugar 27 grams, TransFat 0 grams
BLUEBERRY-RHUBARB CRUMBLE
A dollop of whipped topping adds a nice finishing touch to this satisfying crumble. Sometimes I drizzle a little flavored coffee creamer on top instead of the whipped topping. -Nancy Sousley, Lafayette, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, combine blueberries, rhubarb, sugar and flour. Transfer to a greased 13x9-in. baking dish., For topping, in a large bowl, combine oats, brown sugar, flour, nutmeg and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture., Bake 45-55 minutes or until the fruit is bubbly and topping is golden brown. Let cool 10 minutes. Serve warm; dollop with whipped cream if desired.
Nutrition Facts : Calories 305 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 64mg sodium, Carbohydrate 58g carbohydrate (42g sugars, Fiber 3g fiber), Protein 3g protein.
BLUEBERRY RHUBARB PIE
Make and share this Blueberry Rhubarb Pie recipe from Food.com.
Provided by JackieOhNo
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°.
- Combine sugars, salt and tapioca in a large bowl and mix well. Add fruit and toss until well coated.
- Mound fruit mixture in 9-inch pie pan lined with pastry dough. Top with second crust, trimming so that top crust hangs 1/2 inch beyond rim. Tuck edge of top crust under bottom crust and crimp.
- Bake 20 minutes. Reduce temperature to 350° and bake an additional 25-30 minutes, until pie is golden and the juices are bubbling. Let cool 2 hours and then serve.
BLUEBARB PIE
If you're a fan of strawberry-rhubarb pie, you'll want to try this twist on the classic. Here, blueberries provide the sweet counterpoint to the tart rhubarb, with mouthwatering results. -Steve Gyuro, Franklin, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that 1 portion is slightly larger than the other. Wrap; refrigerate for 4 hours or until easy to handle., On a lightly floured surface, roll out larger portion of dough to fit a 9-in. deep-dish pie plate or cast-iron skillet. Transfer crust to pie plate. Trim crust even with rim of plate. , For filling, in a large bowl, combine the sugar, tapioca and salt. Add rhubarb and blueberries; toss to coat. Let stand for 15 minutes. Transfer to crust. Dot with butter., Roll out remaining dough to fit top of pie. Place over filling. Trim, seal and flute edge. Cut slits in crust. If desired, make additional dough and use to create cutouts to decorate top of pie. Brush with milk; sprinkle with coarse sugar if desired. , Bake at 400° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cover edge with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.
Nutrition Facts : Calories 471 calories, Fat 18g fat (5g saturated fat), Cholesterol 4mg cholesterol, Sodium 383mg sodium, Carbohydrate 74g carbohydrate (43g sugars, Fiber 3g fiber), Protein 4g protein.
BLUEBERRY-RHUBARB SLAB PIE
This slab pie is perfect for a party because it's easy to transport, and it serves a crowd. Convenience aside, the true draw of this sheet-pan pie is the flaky, buttery crust and its rhubarb, blueberry and crystallized ginger filling. Cooking the fruit ahead of time results in a filling that is juicy but not soupy - and prevents the crust from absorbing too much liquid. Preparing the pie dough in the food processor is effortless and helps keep the butter cold, which leads to a flakier crust, but be careful not to over-process: Stop when the mixture is moist but still crumbly.
Provided by Samantha Seneviratne
Categories pastries, pies and tarts, dessert
Time 1h45m
Yield 10 servings
Number Of Ingredients 13
Steps:
- Prepare the pastry: In the bowl of a food processor, combine the flour, sugar and salt. Add the butter and pulse until the mixture is the texture of coarse sand with some larger pieces of butter. Drizzle in 1/3 cup ice water and pulse the mixture about 5 times or until the mixture is crumbly, but evenly moistened and holds together when you squeeze a bit in your hands. Add up to 3 more tablespoons ice water, but stop before the mixture becomes too wet.
- Tip the mixture out onto a large piece of plastic wrap. Using the plastic wrap, press the crumbs together. Divide the dough into thirds; tightly wrap one portion in plastic wrap, then combine the other two portions and wrap that larger piece of dough well in plastic wrap. Use a rolling pin to press both dough portions into two flat rectangles. Chill for at least 2 hours. (You can chill dough for up to 3 days in the fridge or freeze it for up to 3 months.)
- Meanwhile, prepare the filling: In a small saucepan, combine the rhubarb, 3 cups blueberries, the maple syrup and salt. Cook the mixture over medium heat, stirring occasionally, until the rhubarb has started to break down and the blueberries have started to release some of their juices, about 10 minutes.
- Transfer a few tablespoons of the liquid from the saucepan to a small bowl. Add the cornstarch and whisk until dissolved. Return the cornstarch mixture to the pan and cook, stirring, until the blueberry mixture has thickened, 2 minutes. Remove the pan from the heat and stir in the remaining 1 1/2 cups blueberries and the ginger. Let this mixture cool completely.
- On a lightly floured piece of parchment, roll the larger portion of dough into an 11-by-13-inch rectangle. Trim the edges into straight lines. Transfer the parchment with the dough to a rimmed baking sheet. Roll the smaller portion of dough out to a 7-by-15-inch rectangle on a floured piece of parchment. Using a fluted pastry wheel or a sharp knife, cut the dough lengthwise into seven 1-inch-thick strips.
- Spread the filling over the uncut rectangle, leaving a 1-inch border on all sides. Lay the strips of pastry over the filling on the diagonal, spacing the strips about 1/2 inch apart. Trim the strips so that they are even with the edge of the rectangle. Fold the edges up and over the filling and the strips and press the corners to seal. (Press with the tines of a fork, if desired.) Wrap lightly with plastic wrap and freeze for at least 30 minutes (and up to 2 hours).
- Heat the oven to 400 degrees. Using the parchment, transfer the chilled pie to another rimmed baking sheet. (You don't want to bake it on the cold sheet.) Brush the beaten egg all over the pastry and sprinkle with sanding sugar.
- Bake until the pastry is deep golden brown and the filling is bubbling in spots, 50 to 60 minutes. Transfer pan to rack to cool for at least 1 hour before slicing.
More about "blueberry rhubarb almond pie recipes"
RHUBARB BLUEBERRY PIE (DOUBLE CRUST PIE)
From whereismyspoon.co
Ratings 4Calories 433 per servingCategory Pies And Cheesecakes
- Mix the flour and salt in the food processor. Add the very cold butter cubes and pulse until the butter pieces are about the size of peas. Add the lightly beaten egg and cold water and pulse just a few times. The dough should come together when you pinch it. Turn the dough onto the working surface and divide into two even parts. Form each part into a disc. Wrap in plastic wrap and refrigerate until you make the filling.
- Mix together the sugar, and corn starch. Clean and chop the rhubarb into pieces about 2 cm/ 0.8 inches. Mix with the blueberries in a large bowl. Add the sugar mixture and mix well to coat.
- Roll one disc of dough slightly larger than the pie dish, so that you will have some dough overhanging over the edges of the dish. Place it in the pie dish. Cover with the rhubarb-blueberry mixture.
- Roll the second disc of dough, again slightly larger than the pie dish. Place on top of the pie dish and press the edges with your fingers to seal the pie. Cut excess dough, if necessary. Cut a cross in the middle of the pie, so that the hot air can escape during baking. Place the pie in the fridge for about 20 minutes.
THE BEST BLUEBERRY RHUBARB PIE — ZESTFUL …
From zestfulkitchen.com
4.7/5 (11)Total Time 2 hrs 10 minsCategory DessertCalories 432 per serving
- Roll one dough disk out into a 12-inch round on a lightly floured surface. Gently transfer dough round to a 9-inch deep dish pie plate. Gently ease and press dough onto bottom and up sides, letting excess hang over side. Loosely wrap dough-lined pie plate with plastic and chill until dough is firm, about 20 minutes.
- Roll second dough disk out into a 12-inch round on a lightly floured surface. Punch out ½–1 -inch holes (reserving rounds for decorating, if desired), or cut into 1-inch strips; transfer dough round to a parchment lined baking sheet, cover with plastic wrap and chill 20 minutes.
- Combine blueberries, rhubarb, sugar, vanilla, lemon zest, lemon juice, salt, nutmeg, and cardamom in a large bowl. Add tapioca and toss to combine.
BLUEBERRY RHUBARB PIE - SAVOR THE BEST
From savorthebest.com
4.8/5 (4)Total Time 2 hrs 30 minsCategory DessertsCalories 207 per serving
- Cut the butter into small pieces, or grate on a box-grater, add to the flour and pulse for 30 seconds or until only small pea-size bits of butter remain. Sprinkle the mixture with 5 or 6 tablespoons of ice water and pulse the processor for about 30 seconds or until the flour mixture comes together in a mass. Do not over-process, any remaining crumbs in the processor bowl can be worked into the dough on the work surface.
- Transfer the dough to a lightly dusted work surface. Shape the dough (incorporating any of the remaining flour mixture crumbs) into a ball.
BLUEBERRY RHUBARB PIE (BLUEBARB PIE)
From bunsenburnerbakery.com
FRESH BLUEBERRY PIE WITH ALMOND PIE CRUST
From aspicyperspective.com
BLUEBERRY RHUBARB PIE - THE KITCHEN MAGPIE
From thekitchenmagpie.com
BLUEBERRY RHUBARB PIE RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
BLUEBERRY RHUBARB BARS | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
GLUTEN FREE RHUBARB CRISP - THE ALMOND EATER
From thealmondeater.com
BLUEBERRY RHUBARB STREUSEL CAKE | MOTHER WOULD KNOW
From motherwouldknow.com
BEST KETO BLUEBERRY PIE - GLUTEN-FREE & SUGAR-FREE - I CAN'T …
From icantbelieveitslowcarb.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #low-protein #pies-and-tarts #desserts #dietary #low-sodium #low-cholesterol #low-in-something #4-hours-or-less
You'll also love